Kεφτέδες φακές

Lentil Keftethes

One of Greyson and Roman’s favorite kitchen ventures. Fun and delicious for everyone, the key to these keftedes is in the homemade bread crumbs because they still contain a trace amount of moisture. Happy cooking!

Lentil Keftethes


  • 2 cups cooked lentils
  • 1 large onion, diced
  • 4 slices of whole wheat bread, grated
  • 3 eggs
  • 2 cloves garlic, pressed
  • ⅓ a bunch of flat leaf parsley, chopped
  • 1 bay leaf
  • ⅓ Fancy Peasant GEVOO
  • Enough GEVOO to coat the pan to fry
  • Salt and pepper to taste


  1. Boil lentils with a single bay leave for 20 -25 minutes or until soft.
  2. In a large bowl, mix all ingredients together well.
  3. Lightly oil a frying pan and set over medium-high heat.
  4. When oil is hot, lower to medium and add spoonfuls of mixture into your hand forming a flat meatball before adding to pan.
  5. *I use an oversized spoon so the kefte are roughly the same size.
  6. Cook each kefte on each side (about 1-2 minutes) until golden brown. Serve.